Baker Cheese in St. Cloud, Wis. makes about 3 million sticks of string cheese a day. The company, which is more than 100 years old, started as a cheddar plant and transitioned to making mozzarella as demand increased. Sarah Kloepping/USA TODAY NETWORK-Wisconsin


String cheese is a ubiquitous food. So much so, that you probably take it for granted. You can thank Baker Cheese, still operating out of its factory set in picturesque rural farmland scenery between Fond du Lac and Sheboygan, for making string cheese a staple of lunch and snack breaks all across America.

If you think that's all I have to say on the topic, you're wrong and I'll prove it. Hear for yourself when I'm a guest on Wisconsin Public Radio's "Central Time" 4:20-4:30 p.m., June 28.

In the meantime, read the story: Baker Cheese masters art of string cheese

Daniel Higgins writes about food and drink for USA TODAY NETWORK-Wisconsin  
Twitter and Instagram @HigginsEats,

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